Melissa O’Rourke, Farm & Agribusiness Management Specialist Farm producers and their employees may be working through the late summer days of extreme heat and humidity – and more of this weather can be expected into September. This is a good time to be conscious of how to protect ourselves and our farm workers during these stressful weather conditions. Heat can cause illness and sometimes even death. Several years ago, the Occupational Safety and Hazard Administration (OSHA) established a “Heat Illness Prevention Campaign” to raise awareness and provide education and resources for farm employers and employees. Your farm workers can become overheated in one of two ways – either the heat from the environmental conditions in which they work; or by an individual generating internal heat through physical labor. Less serious forms of heat-related illness include heat exhaustion, fainting, heat cramps and heat rash. These conditions should be taken seriously as they can quickly progress to heat stroke. Heat stroke can cause death or permanent disability. Heat stroke occurs when the body becomes unable to control its internal temperature, the body temperature rises rapidly, the sweating mechanism fails, and the body is unable to cool down – the body temperature can quickly rise to 106 degrees or higher. Heat stroke symptoms include hot, dry skin or profuse sweating, hallucinations, chills, throbbing headache, high body temperature, confusion or dizzi- ness, and slurred speech. First aid should include the following steps: Call 911 and notify the employee’s supervisor. Move the worker to a cool, shaded area and fan their body. Cool the worker by spraying, sponging or showering them with water, OR soaking their clothes with water. Farm owners and supervisors should manage employee work conditions where heat stress may occur. Possible considerations include: Acclimatize new employees to hot work/weather conditions by exposing them for progressively longer periods. When possible, schedule hot jobs for the cooler part of the day – preventative maintenance and repair jobs that occur in hot areas. Tasks that require physical exertion during hot conditions should either be scheduled during the cooler part of the day – or provide more frequent than usual rest and cool off periods. Assigning extra employees to reduce the workload may also help. Provide workers with rest periods in cool or shaded areas, and provide cool water or liquids to drink. Where enclosed areas are not air-conditioned, provide adequate fans and ventilation to assure air movement. Encourage employees to consume sufficient liquids so they do not become thirsty. Encourage employees to wear light, loose-fitting breathable clothing. Where protective clothing or personal protective equipment is necessary, additional monitoring is required as this can increase the risk of heat stress. Monitor workers who may have additional heat stress risk factors. Overall, it is important to plan and provide training and awareness to farm supervisors and workers. Topics should include heat stress risks, heat illness prevention, and employee and self-monitoring in hot weather conditions. OSHA resources: Water-Rest-Shade: OSHA’s Campaign to Prevent Heat Illness. www.osha.gov/SLTC/heatillness OSHA’s free Heat Safety App www.osha.gov/SLTC/heatillness/heat_index/heat_app.html
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Melissa O’Rourke, Farm & Agribusiness Management Specialist · Melissa O’Rourke, Farm & Agribusiness Management Specialist Farm producers and their employees may be working through
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at the ISU Research & Demonstration Garden Come see the progression of the garden plus, get answers to your
gardening questions
Farm to Table Dinner at Heirloom Acres
Join us for an elegant evening featuring great food, fun and conversation! The dinner will highlight wonderful heirloom vegetables from the garden of Leonard and LaVonne Blok.
We’ll also have live music and fun activities.
Date: Thursday September 17 Time: Events start at 5:00 p.m. Dinner will follow. Place: Heirloom Acres, Granville, IA Fee: $35 per person Pre-registration required with payment. Seating limited. Deadline to register 3:00 p.m. Tuesday September 15.
To register contact Margaret Murphy at the Lyon County Extension office (712) 472-2576 or email [email protected].
Cooking With Herbs
With Renee Swears Human Sciences Specialist, Nutrition and Wellness Iowa State University Extension and Outreach
Take part in a hands-on workshop featuring: · Easy cooking tips and recipes using fresh herbs · How to preserve fresh herbs · Hands-on cooking, demonstrations and tasting
Margaret Murphy, ISU Extension and Outreach, Horticulture Educator / Regional Food Coordinator will talk on growing fresh herbs indoors year-round
Recipes & locally-grown, fresh herbs included
Date: Tuesday August 18 Time: 6pm-8pm Place: Forster Community Center, 404 Main St, Rock Rapids, IA Fee: $15 per person Deadline to register 3:00 p.m. Monday, August 17
To register contact Margaret Murphy at the Lyon County Extension office (712) 472-2576 or email [email protected].
Meet many interesting people who all share a common love of plants and gardening
Keep current on the latest trends in horticulture through workshops, conferences, and newsletters
Interested in master gardener training but not the volunteer service hours?
Ask about the Professional Horticulture Trainee Certification option!
Iowa State University Extension and Outreach programs are available to all without regard to race, color, age, religion, national origin, sexual orientation, gender identity, genetic information, sex,
marital status, disability, or status as a U.S. veteran. Inquiries can be directed to the Director of Equal Opportunity and Compliance, 3280 Beardshear Hall, (515) 294-7612.
Zippy Zucchini Salad Serving Size: 1/2 cup Serves: 4
Ingredients: 1 medium size zucchini (about 8 inches long) 1 green onion 1 small green pepper 1 tomato 2 Tablespoons sugar 1 Tablespoon vegetable oil 1/4 cup vinegar
Instructions: 1. Wash, peel, and chop zucchini. 2. Wash and chop green onion, green pepper, and tomato. 3. Combine all of the vegetables. 4. To make the dressing, combine sugar, oil and vinegar in a jar. Put the lid on and shake well. 5. Pour dressing over vegetables and toss gently. 6. Cover and chill.
Tips: This salad can be prepared a day in advance and be stored in the refrigerator. If zucchini is fresh and tender, do not peel. When chopping green onion, chop all of the onion, including the top.
Find it: Iowa State University Extension and Outreach Spend Smart Eat Smart recipes.
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(If no one calls to schedule an appointment, the DVD will not be shown)
(If no one calls to schedule an appointment, the DVD will not be shown)